How to Cook Lobster Tail

Place the steaming basket into a large pot with a tightly fitting lid. The pot should be large enough to hold all the lobster tails you intend to cook. If you don’t have a steaming basket, you can use a small metal colander to keep the lobster tails from being submerged in water.

Pour about 5 cm of water into the pot and bring it to a boil. The amount of water required will vary depending on the pot size, but you’ll need a few centimeters of water. The steaming basket or colander will keep the lobster tails close to the water's surface, but not submerged. Next, cover the pot and bring the water to a boil over medium-high heat.

Make a lengthwise slit in the lobster tail and remove the black vein. Use scissors to make a cut along the middle of the lobster’s shell. Avoid cutting into the meat or tail fins. Gently peel back the shell by hand and pull or cut out the black vein running through the tail.

Place the lobster tail into the steaming basket and steam for 4 to 12 minutes. Open the pot’s lid and carefully place the lobster tail into the steamer basket or colander. The steaming time will depend on the size of the lobster tail.

• Steam lobster tails weighing 85 - 170 grams for 4 - 6 minutes.
• Steam lobster tails weighing 170 - 200 grams for 6 - 8 minutes.
• Steam lobster tails weighing 230 - 285 grams for 8 - 10 minutes.
• Steam lobster tails weighing 285 - 450 grams for 9 - 11 minutes.
• Steam lobster tails weighing 450 - 570 grams for 10 - 12 minutes.

Use tongs to remove the lobster tail from the steamer. Once the steaming time is complete, remove the pot from the heat and turn off the burner. Carefully use tongs to lift the lobster tail out of the pot. Check to ensure the meat in the center of the lobster tail is fully cooked—it should be white. If it’s still translucent, steam the lobster tail for an additional 1 to 2 minutes.

Prepare a butter sauce to accompany the lobster tail. To make the butter sauce, simply melt butter over low heat. You can add lemon juice, salt, and pepper to taste. The final step is to dip the lobster tail meat into the butter sauce and enjoy!

Preheat the oven to 175°C and melt a stick of butter. Cut the butter into small pieces and place them in a heatproof dish or a small pot. You can melt the butter either in the microwave or on the stove. You'll need 1-2 tablespoons (15 - 30 ml) of butter for each lobster tail.

Use scissors to cut open the lobster tail shell and remove the black vein. Insert the scissors between the shell and the lobster meat, making a lengthwise cut down the middle of the tail until you reach the tail fin. Then, use your fingers to open the shell and separate the meat from the shell. To remove the black vein, pull it out and cut it using scissors.

Place the lobster tails on a baking tray and brush with melted butter. Arrange the lobster tails meat-side up to prevent them from sticking to the tray. You may need multiple trays depending on the number of lobster tails you're cooking. Use a pastry brush to coat each lobster tail with the melted butter.

Grill the lobster tails for about 15 minutes or until they reach an internal temperature of 60–63°C. Use a kitchen thermometer to measure the temperature at the thickest part of the lobster tail. Be careful not to overcook the lobster, as it will become tough and dry if it exceeds this temperature.

Lấy đuôi tôm hùm ra khỏi lò nướng và dọn kèm với vài lát chanh. Đeo găng tay nhà bếp và cẩn thận lấy khay nướng ra rồi tắt lò nướng. Xếp đuôi tôm hùm ra đĩa, thêm 1 hoặc 2 lát chanh và thưởng thức ngay. Bạn có thể rưới thêm bơ đun chảy lên đuôi tôm hùm nếu thích.

Chuẩn bị bếp nướng với lửa to vừa. Bạn có thể dùng bếp nướng hoặc bếp nướng than để nướng đuôi tôm hùm. Hãy đảm bảo bếp nướng đã được vệ sinh và không còn thức ăn hay những mẩu cháy khét sót lại từ bữa ăn trước.

Cắt đuôi tôm hùm bằng kéo và lấy sợi chỉ đen. Đặt kéo giữa phần vỏ và phần thịt tôm hùm, rồi cắt một đường dọc ở giữa đuôi tôm, nhưng vẫn để lại phần vây đuôi. Dùng các ngón tay tách vỏ tôm và lấy phần thịt ra khỏi vỏ. Tiếp theo, cắt hoặc kéo sợi chỉ đen ở giữa đuôi tôm hùm.

Phết dầu ô liu lên đuôi tôm và thêm muối. Dùng cọ làm bánh phết một lớp dầu ô liu lên đuôi tôm để chống dính. Rắc một ít muối vừa khẩu vị vào phần thịt.

Grill the lobster tail with the cut side facing down for about 5 minutes, then flip it over to grill the other side. Carefully place the lobster tail on the grill with the cut side facing down, directly over the heat source. Grill for approximately 5 minutes or until the shell turns a bright color, then use tongs to flip the lobster tail onto the other side.

Brush melted butter on the meat and continue grilling the lobster tail for another 5 minutes. Drizzle or brush 1 tablespoon of melted butter over the meat of each lobster tail. You can also add green onions, tarragon, garlic, or other herbs and spices to the butter before applying, if desired. Grill the lobster tail for another 4 minutes. The grilling is complete when the meat turns white.

Remove the lobster tail from the grill and serve with a few slices of lemon. Carefully use tongs to remove the lobster tail from the grill, then turn off the heat. Place the lobster tail on a plate. Cut a lemon into quarters or eighths and add one or two slices to each plate. Garnish with some green onions, then serve with butter and enjoy!